They’re full of rich, lemony flavour, they’re soft and creamy on the inside and lightly crispy and caramelized on the outside. I rarely claim a recipe is ‘the best’, but I really can’t imagine better Greek potatoes than these!
The very best Greek potatoes
Potatoes done the Greek way are a mainstay of the average Greek kitchen. If you’ve never tried them, you truly are missing out.
Some of the best Greek dishes are cooked slowly, and these potatoes are no exception.
They take about an hour and a half to cook, but they are EASY. Simply cut potatoes into thick wedges, tip into a baking dish and pour over stock, olive oil, lemon juice and oregano. Bake for 45 minutes, stir well, then bake for another 45 minutes.
Pour garlic, stock, olive oil, lemon juice and oregano over chunky potato wedges and BAKE
An hour and a half later and this is what you get
I think the only other recipe I’ve dared to call ‘the best’ was another potato recipe – cheesy roasted cauliflower mashed potatoes, if you’re interested. They’re a perfect Thanksgiving or Christmas side!
Generally I’m a bit afraid to claim that something is ‘the best’. But these potatoes… wow. I didn’t hesitate.
Crispy Greek potatoes – ingredients
- potatoes (of course)
- olive oil (lots of it!)
- garlic
- chicken stock/broth
- lemon juice and zest
- dried oregano
That’s just 6 main pantry ingredients – plus salt and pepper, of course, and a sprinkle of fresh parsley at the end if you like.
The (not so) secret ingredients…
So what makes these Greek potatoes so delicious? One secret is a common one used by the Greeks – olive oil, and lots of it.
So don’t be shocked by how much oil is in this recipe. Remember you won’t be eating the whole pan by yourself. But I won’t judge you if you do. And anyway… HEALTHY FATS!
The next little secret is in the stock (broth). Because the potatoes bake in some liquid, they are beautifully soft and creamy inside. But because you don’t completely cover the potatoes with liquid, they still end up quite crispy.
There’s also garlic and lemon juice, and we don’t hold back on these either. Just throw generous amounts of both in. Combined with a bit of salt, all this gives you a gorgeous umami flavour.
What to serve your Greek potatoes with
Besides these Greek potatoes being the tastiest potatoes you’ll ever eat, they go with so many things as a side. I often make them alongside Greek meatballs, Greek salad and Greek yogurt – just because I’m too lazy to make tzatziki!
Another easy and delicious Greek meal, this time with chicken and potatoes!
BUT the possibilities are endless. Supermarket rotisserie chicken goes really well as does any grilled or baked meat, any of the delicious Greek main meals listed below!
I also find these potatoes can be casual or fancy. They’re easy to prepare on a busy weeknight, but they also make a fantastic side to serve to guests. Go on, get them on your Thanksgiving or Christmas table!
Oh, and rule number one – don’t forget to scrape the pan to get the super dark and crispy caramelized bits. Trust me, it’s criminal to leave those behind!
Greek main meals that go especially well with these Greek potatoes!
- Greek oven baked fish (your new favourite way to cook fish!)
- Easy moussaka (see my ultimate guide!)
- Skinny chicken moussaka
- Greek stuffed peppers and tomatoes
- Our favourite baked eggplant with tomato and feta
Or if you’re just enjoying the whole Greek food vibe in this post, you might like to check out my Greek recipes archives!
Scroll down to below the recipe to watch the handy how-to video (at top of post on desk top!)
The best Greek potatoes
Ingredients (UK/Australia? Click below for grams/ml)
- 2 pounds potatoes peeled and chopped into chunky wedges (I used 5 medium potatoes)
- 6 garlic cloves crushed
- 1/2 cup chicken broth (or vegetable broth)
- 1/2 cup olive oil
- 1 lemon juice of (medium to large)
- 1 tablespoon oregano dried
- 1 teaspoon salt
- 1/2 teaspoon pepper
- parsley for sprinkling at the end (completely optional)
Instructions
- Grease a large baking dish or tray with olive oil and preheat the oven to 400F / 200C.
- Pour the potato wedges into the dish/tray in an even layer.
- Combine the garlic, stock, olive oil, lemon, oregano and salt and pepper. Stir well, then pour over the potatoes.
- Bake uncovered for 45 minutes. Then stir well, turning all the potatoes and spooning over the liquid. Bake again for another 45 minutes or until the potatoes are well browned.
- Scatter with parsley (if using) and serve with some of the delicious juices. Don’t forget the burnt crispy bits on the bottom of the pan. Mmmm!
Notes
Nutrition
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Pam says
Hi, can I make them in the morning and then grill / bake at high temp to serve hot for later that night.
Helen says
Hello Pam! Well… I’ve definitely reheated these before and they’ve still been delicious. However… you’ll lose a bit of the yummy crispiness you get when they’re first roasted. So what I’d suggest is to fully assemble the dish with the marinade poured over and everything, then cover it and pop it in the fridge until later. Then all you have to do is pop them in the oven when you’re ready. You won’t regret making them – they’re incredible!
Pam says
Many thanks, I’ll take your advice.
Pam
Helen says
How did it go, Pam? Did you make the potatoes in the end? 🙂
Rachel says
Hello Helen, I’ve made these twice and loved them! I wasn’t too cool then for my Dad but he’s not able to have much oil/fat in his diet. Please can you tell me what you think the minimum of olive oil I can use in this recipe is for it still to work? For example, how about 180ml of chicken stock and 50ml of oil? Many thanks, Rachel
PS I’m going to cook them with Nigella’s herbed lamb leg and Greek salad!
Helen says
Hello Rachel! I’m so glad you enjoyed these so much! I think you could easily use less oil when you make them for your dad. I think you could easily halve the olive oil. Keep the chicken stock at the same amount and just keep an eye on the potatoes in the oven to check they aren’t burning. This is quite a forgiving recipe so I think they’ll be just as delicious. Good luck! 😉
Rachel Godfrey says
Brilliant thanks Helen!
Helen says
You’re welcome, Rachel! 🙂
Toni says
These are delicious!! I’m making them for the 3rd time for Father’s Day to go with a beef roast! Thanks so much for sharing!!
Helen says
Ooh these are so perfect for Father’s Day! I really hope Dad enjoys them! 🙂
Tina B says
What potatoes did you use?
Helen says
Hi Tina! Sorry if this is coming a bit late! Here in Australia the potatoes aren’t always labelled with names, so be honest I just use any that look good! 😉 A good all-purpose potato is probably the best bet. Good luck!
Clive Bonner says
Very tasty side dish. Cooking time needs reducing if cooking in an Aga.
Helen says
Hi Clive! So glad you enjoyed them – amazing, aren’t they? Thanks for the Aga tip – very helpful!
Brenda Ottewell says
DEFINITELY 5***** very Moorish. You were right once you start eating they don’t last long. You have to eat the lot, no left overs. Like all your recipes very enjoyable and easy to make.
Helen says
Thank you, Brenda! Yep, no leftovers here… So glad you’re enjoying the recipes in general, and it’s so helpful to know they’re easy to make. That’s always my intention, but always good to hear that they actually are easy to make! 🙂
Cathy Stuckless says
Crispy creamy yummy My new go to for roasted potatoes
Helen says
Haha, you’re hooked, Cathy! Me too! So glad you like them 🙂
Linda says
Love these potatoes, done them a couple of times. Served them yesterday with lovely rare butterflied leg of lamb and green beans, and once with stifado.
Helen says
Hello Linda! I’m so glad you like these as much as I do! I make them all the time – I find them so versatile, but I love the sound of the ways you served them. Yum! 🙂
Marty says
Wow! These are probably top 3 dishes I have ever made. 100 stars. I make these at least once a week and make a double batch for just 2 people. They are amazing. I cut my potatoes a little smaller than wedges as I love the crispy ones. Again fantastic! Also don’t cut the oil down. Just use a good quality olive oil! So good and good for you!
Helen says
Hi Marty! Wow, then I wish I had 100 stars for you to select! Thank you so much for the review. They truly are keepers, aren’t they? I make them regularly too, both just for ourselves and for guests. Totally agree not to cut down on the olive oil. Greek dishes are often heavy on the oil, but it really adds to the flavour and deliciousness. Funny story for you – Last week I made them for guests and accidentally but the oven on the ‘grill’ function. Still turned out pretty well, although they were a bit well done on the top. Super crispy and yummy though!
Cathy says
We really enjoyed them. The flavour was really good. I don’t usually use so much oil when I cook so I may adjust that a little bit the next time. Definitely a recipe I will continue to make.
Helen says
So glad you enjoyed them, Cathy! No problem to use a bit less oil next time! Thanks so much for the feedback.
Bev says
Easy to orepare tasty will definitely make again
Helen says
So glad you liked them, Bev! 🙂
Amanda says
So easy and the best!
Helen says
Thanks, Amanda! I’m so happy you agree these are the best!!:-) Try them with my latest recipe: Greek chicken meatballs! 🙂
Ema says
Hi, what sort of broth do you recommend? I’m in the UK and never cooked with broth before, only stock cubes. Can I dissolve stock cubes in water or is this a bad idea? Also, do the potatoes have to be all spread on the pan or can I layer them in a smaller pan? Thanks a lot
Helen says
Hello Ema! Any kind of stock is fine. I usually use a fairly large baking dish for these (although medium works too). It’s OK if some of the potatoes are overlapping, but you don’t want them piled on top of each other too much. Enjoy!
Nancy says
These are hands down the best potatoe recipie. I love to serve with grilled chicken breast and Greek salad but tonight I made them with roast beef and old cheddar poutine. Omg to die for! Thanks again!
Helen says
Aw thank you, Nancy! Although I say it myself, I completely agree! 😉 I love the sound of your beef and poutine and potatoes meal. Yum! Have you tried my Greek chicken and potatoes recipe? The end result is a bit similar to this but it’s an all-in-one-dish meal. I always serve that with Greek salad and tzatziki and it’s an incredible meal (but also very simple).
Jane says
Oh Helen these are divine
Thank You x
Helen says
Hello Jane! Aw, sooo happy you enjoyed them! They have to be one of my favourite recipes of all time. 🙂
brooklyn grill says
Thank you for sharing. It looks so yummy.
Russell N. says
I loved the combination of lemon garlic and olive oil. Pouring the liquid over the potatoes really kicked it up a notch. Thanks!
Helen says
Hi Russell, and thanks so much for the great feedback. It’s definitely the combination of the liquid and flavours that makes these so yummy. Merry Christmas!
Terri E. says
I made these potatoes last nite and they are wonderful. I made half recipe and ate almost the whole dish. Great job! Thanks for a great recipe.
Helen says
Hello Terri! Haha… sorry about that! They’re very addictive, aren’t they? I’m planning to make these tonight and serve them with some leftover salmon in a salad. So happy you liked them so much! 🙂
Karen says
They were delicious!
I added a bit more olive oil, but other than that I followed your recipe.
I served the potatoes with a beautiful colorful
Salmon salad.
Mixed greens, tomatoes, olives, cooled roasted red peppers & asparagus, which I roasted the last 15 minutes with potatoes.
Topped it off with a Taziki dressing.
Thank you!
This one is a keeper!
Helen says
Hello Karen! So happy you enjoyed them! I love your idea of serving them with a salmon salad. I think I might pinch that idea – thank you!